Name: Chicken and Green Papaya Salad
Yield: 6 Servings
Ingredients: 4 small skinless, boneless chicken breasts (about 1 lb. total); 1 tablespoon reduced-sodium soy sauce; 1 teaspoon sugar; ¼ teaspoon Chinese five-spice powder; Kosher salt and freshly ground black pepper; Vegetable oil (for grilling); 2 garlic cloves, finely chopped; 2 tablespoons fresh lime juice; 2 teaspoons sugar; 1 teaspoon fish sauce (such as nam pla or nuoc nam); ½ large green papaya and/or 2 green mangoes, julienned; ½ medium cucumber, peeled, julienned; 1 small daikon (Japanese white radish), peeled, julienned; 1 medium carrot, peeled, julienned; 6 scallions, julienned; 1 Fresno chile, with seeds, finely chopped; Kosher salt; Banana blossom petals (for serving; optional); 2 tablespoons toasted sesame seeds

Image may contain Plant Food Produce Seasoning Sesame Vegetable Bean Sprout Sprout Bread and Burger

Jason Lowe

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

Recipe notes